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Baked Ham with Mojo Sauce
Courtesy of National Pork Board
Serve With:
Servings: 30
Experiment with your ham this holiday by adding a twist to your traditional recipe. Prep Time: 15 Min. Cook Time: 2 Hr. What you need:
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+ 4 c. Mojo Sauce (see recipe below)
+ 1 bone-in ready-to-eat ham (about 14 to 16 lbs.) + About 16 whole cloves + 2 to 4 Tbsp. Dijon mustard + 1/4 c. (packed) brown sugar + 1 1/2 c. dry white wine Papaya Salsa (see recipe below), for serving What to do:
1. Prepare Mojo Sauce ahead of time. Set aside 2 c. of the sauce for serving.
2. Preheat the oven to 350°F. Place ham in shallow roasting pan; score a diamond pattern about 1/8-in. thick into the upper surface of the ham. Insert a clove at the crossed points of the diamonds. Brush the ham with the mustard and sprinkle it with the brown sugar. 3. Pour 1 c. of the Mojo Sauce over the top. Bake in the center of the heated oven for 2 hrs. or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140°F (about 15-18 min. per pound), basting every 20-30 min., alternating with 1/4 c. each white wine and remaining Mojo Sauce. 4. Transfer ham to platter. Let stand 15 mins.; slice and serve with the reserved 2 c. of Mojo Sauce and Papaya Salsa. Serves 30. Mojo Sauce: * 16 cloves garlic, thinly sliced lengthwise * 1 c. finely slivered onion * 1 tsp. ground cumin * 1 c. extra-virgin olive oil * 2 c. fresh orange juice (from 3 or 4 oranges) * 1/2 c. fresh lime juice (from 2 or 3 limes) * 2 Tbsp. white wine vinegar * salt and freshly ground black pepper to taste 1. In a medium bowl, combine garlic, onion, cumin, and salt and pepper. 2. Heat the olive oil in a medium saucepan over low heat. Add the onion mixture and cook, stirring, until softened, about 10 min. Add the orange juice, lime juice and vinegar and cook another 5 min. for the flavors to blend. Cool to room temperature. Makes 4 cups. Papaya Salsa * 2 ripe papayas (about 1 lb. each) * 2 ripe plum tomatoes, seeded and cut into 1/4-in. dice * 1 Tbsp. seeded, finely chopped jalapeņo pepper * 1/3 c. finely chopped red onion * 1/4 c. chopped fresh cilantro or flat-leaf parsley * finely grated zest of 2 limes * 1/3 c. fresh lime juice 1. Peel and seed the papaya and cut it into 1/4-in. dice. Place in a medium-size bowl. Gently fold the tomatoes, jalapeņo, red onion, cilantro and lime zest into the papaya. Toss in the lime juice. Refrigerate, covered, until ready to use, no longer than 4 hrs. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Nutritional information:
Calories: 420; Total Fat: 29g; Cholesterol: 80mg; Total Carbs: 10g; Fiber: 1g; Protein: 29g; Sodium: 1580mg;
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